TASTING NOTES

GRAPEFRUIT, COLA, LEMON

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

We approached this coffee with a little extra heat upfront, because it’s extremely fresh and has a high moisture content. After the initial burst, we let the heat level out for an early first crack and medium finish. The end result is a great-tasting coffee roasted to our Balanced Profile.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

HUILA

Huila is bordered by the Eastern and Central mountain ranges that run through Colombia. Boasting the country’s second-highest peak, the Nevado del Huila volcano, the region has rich soil and is a comfortable 65°F all year — perfect conditions for growing coffee.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

ASOCIACION LOS NARANJOS SAN AGUSTIN

The Asociacion Los Naranjos San Agustin is a group of 97 small-scale coffee growers. Each farmer harvests only about 15 hectares of land. By associating together, though, these farmers are able to invest in infrastructure and processes that they wouldn’t be able to on their own. For instance, all coffee from the group is fully washed, patio sun-dried and hand sorted.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

CATURRA AND COLOMBIA

There are two varietals in this lot:

  • Caturra, which is known for producing great coffee at high altitudes
  • Colombia, which is a cross of Caturra and a Timor hybrid that provides high yields and resists coffee rust